TY - JOUR
T1 - Changes in the physicochemical properties of maize endosperm, endosperm fractions, and isolated starches because of nixtamalization
AU - Gutiérrez-Cortez, Elsa
AU - Hernández-Becerra, Ezequiel
AU - Londoño-Restrepo, Sandra M.
AU - Millan-Malo, Beatriz M.
AU - Morales-Sánchez, Eduardo
AU - Gaytán-Martínez, Marcela
AU - Rodriguez-García, Mario E.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/11
Y1 - 2022/11
N2 - This work focused on the physicochemical changes undergone by maize endosperm during a thermo-alkaline nixtamalization process for the cooking (0 h) and steeping (8 h) steps. The study was performed on the outermost 10%, subsequent 10%, and the remaining 80% of crude, cooked (0 h), and steeped (8 h) endosperm. Calcium content increased mainly in the outermost layers of the endosperm, while the remaining 80% showed no significant changes. The starch granules showed no external damage during cooking and steeping. X-ray analysis revealed that the hard endosperm contained A-type starch with an orthorhombic crystalline structure. Examination of the isolated starches during nixtamalization showed that there is a fraction that does not undergo physicochemical transformation when in contact with water and heat, and this fraction can be referred to as resistance starch. A new methodology using scanning electron microscopy has shown that the pasting properties are determined by the changes in the morphology of the paste.
AB - This work focused on the physicochemical changes undergone by maize endosperm during a thermo-alkaline nixtamalization process for the cooking (0 h) and steeping (8 h) steps. The study was performed on the outermost 10%, subsequent 10%, and the remaining 80% of crude, cooked (0 h), and steeped (8 h) endosperm. Calcium content increased mainly in the outermost layers of the endosperm, while the remaining 80% showed no significant changes. The starch granules showed no external damage during cooking and steeping. X-ray analysis revealed that the hard endosperm contained A-type starch with an orthorhombic crystalline structure. Examination of the isolated starches during nixtamalization showed that there is a fraction that does not undergo physicochemical transformation when in contact with water and heat, and this fraction can be referred to as resistance starch. A new methodology using scanning electron microscopy has shown that the pasting properties are determined by the changes in the morphology of the paste.
KW - Endosperm
KW - Gelatinization
KW - Nixtamalization
KW - Separation process
KW - Starch structure
UR - http://www.scopus.com/inward/record.url?scp=85141791013&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2022.103583
DO - 10.1016/j.jcs.2022.103583
M3 - Artículo
AN - SCOPUS:85141791013
SN - 0733-5210
VL - 108
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 103583
ER -